1 pie crust
1.5 kg of potatoes
400 g of Abondance cheese
300 g smoked bacon
400 g egg
2 dl milk
3 dl cream
Line the pie crust into a sponge cake mold.
Peel the potatoes, cut into thin slices, wash, blanch and drain.
Cut the Abondance cheese and bacon into a small dice, and spread in the bottom of the mold.
Then garnish with a layer of potatoes, then alternate layers of cheese and bacon and potatoes up to 1 cm from the edge of the mold.
Break the eggs into a bowl, add the milk, cream and whisk well together.
Season with salt, pepper and nutmeg and pour the mixture over the cake to cover.
Cook over medium heat (220°C), 40 to 50 minutes.